Previous Year Question
Refrigeration helps in food preservation by
killing of germs (bacteria)
reducing the rate of biochemical reaction
destroying the enzyme action
sealing food with a layer of ice
Correct Answer: B
Detailed Solution
In Refrigeration, food is kept at a low temperature, which slows down the rate of biochemical reactions occurring in it.
At low temperatures, the growth and multiplication of microorganisms responsible for food spoilage become slower. At the same time, the activity of enzymes present in food also decreases, thereby reducing the rate of deterioration.
Refrigeration does not mean completely killing microorganisms. Many bacteria can remain alive at low temperatures, but their growth becomes considerably slower.
Similarly, refrigeration generally does not completely destroy enzymes; rather, it reduces the rate of their activity.
According to FSSAI, refrigerated storage is generally maintained within an appropriate temperature range of 0°C to 5°C to control bacterial growth in food.